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Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated
Put the pork, hominy, green chiles, chili powder, salt, onion and water in a large pot and bring to a slow boil. Simmer for 30 to 45 minutes.
Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.
Posole
This dish originated in Jalisco, Mexico, and is traditionally served at Christmas time. It is a thick, hearty soup that's served in a bowl with cool salad toppings and a squeeze of lime juice. Accompany with warm flour or corn tortillas.
1 tablespoon vegetable oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cut into cubes
1 (15 ounce) can hominy, rinsed and drained
1 (8 ounce) can tomato sauce
1 cup rich chicken stock or canned low-sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
Flour or corn tortillas, warmed
Toppings
Shredded fresh cabbage
Sliced radishes
Crumbled white cheese (queso fresco)
Chopped green onions
Diced avocados
Preheat oven to 350 degrees F (180 degrees C).
In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic and pork and sauté until vegetables are tender and pork is browned, 6 to 7 minutes.
Stir in hominy, tomato sauce, stock, seasonings and cilantro.
Bake uncovered, until meat is tender and flavors are blended, about 40 minutes.
Garnish with lime and serve with tortillas. Pass around toppings in small bowls.
Serves 4.
